Wednesday, November 18, 2009
This recipe was adapted from MasterChef Australia
125g plain flour
1 tsp baking powder
1 egg, lightly whisked
80g butter, melted
4 tbsp caster sugar
pinch of salt
1tsp vanilla extract
2 tbsp ricotta cheese or natural yogurt
Sift flour and baking powder into a mixing bowl. Add sugar and salt. Stir to combine.
Combine buttermilk, eggs, vanilla and butter.
Make a well in the centre of the dry ingredients and pour in the milk mixture. Using a hand-held mixer, beat until smooth. Fold in ricotta cheese.
Pour the batter into a jug and let it rest for 30 minutes. If it is too thick, a little milk can be added.
Lightly grease a frying pan over low heat.
Pour about ½ cup of batter into the pan and cook until small bubbles appear on the surface. Turn over the hotcake and cook for another minute or until golden and cooked through.
Remove from the pan and keep warm. Repeat with the remaining batter.
Place the hotcakes on serving plates. Top with a scoop of ice-cream and some fresh strawberries. Serve immediately.
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